Directions

Combine the flour with 1 tablespoon Creole Seasoning in a bowl. Beat the egg with the milk in another bowl. Combine the cornmeal with the remaining 1 tablespoon Creole Seasoning in a third bowl.

Dredge the eggplant sticks in the seasoned flour, then the egg wash, then the seasoned cornmeal, shaking off any excess.

Heat the oil in a large skillet over medium-high heat until very hot. Add the eggplant and fry, turning occasionally, until crisp and golden brown, for about 5 minutes. Remove the eggplant with a slotted spoon and drain on paper towels. Sprinkle evenly with the salt.

Toss the greens thoroughly with 1 cup of the dressing.

To serve, mound 2 cups of the salad in the center of each plate. Arrange about 16 eggplant sticks on top, and drizzle the eggplant with the remaining 1/4 cup dressing per salad.